Bring the mixture to the boil. Reduce heat; simmer for 3 hours, stirring occassionally, until mixture is thick and pulpy. Remove and discard wrapped mustard seed. Seal chutney in hot sterile containers. Store in refrigerator for up to 6 months.

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Reviews (3)

Made it healthier.
Wonderful base recipe and it can be tweked in several ways, We have a sugarfree diet, therefore I added xtra 2 apples, 3 stick of chopped celery. The flvour has a wee bite to it (so called mild). Those with a spice in life will enjoy the delayed flovour left in the mouth. Enjoy - 24 Jan 2009